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Chocolate Bread Pudding

3 1/4 cups milk
5 eggs, beaten
16 ounces chocolate syrup (1 1/2 cups)
3/4 cup packed brown sugar
2 teaspoons vanilla
8 ounces French bread, cut in 1" cubes
3 ounces semisweet chocolate, coarsely chopped
3 ounces white chocolate or white baking bar, coarsely chopped

4 ounces chopped semisweet chocolate
2/3 cup whipping cream
1/4 cup sugar
2 tablespoons bourbon

Preheat oven to 350 degrees.

In a large mixing bowl stir together milk, eggs, syrup, brown sugar
and vanilla. Spread bread cubes in an ungreased 3 quart baking
dish. Sprinkle with chopped semisweet and white chocolate. Pour
egg mixture evenly over bread.

Bake, uncovered, for 50-55 minutes or until pudding is puffy and
knife inserted in center comes out clean. Cool slightly (pudding
will fall in center). Drizzle with warm Bourbon Chocolate Sauce.

Bourbon Chocolate Sauce: In a heavy saucepan stir semisweet chocolate
over low heat jus t until melted. Stir in whipping cream and sugar.
Cook and stir over medium heat for 5-6 minutes or just until mixture
begins to boil. Remove from heat; whisk until smooth. Stir in 2-3
tablespoons bourbon, if desired. Cool slightly before serving.

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